Smithsonian And Top Chefs Launch Sustainable Seafood Cookbook

Smithsonian Books is proud to announce the publication of One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook by Carole Baldwin and Julie Mounts. Beautifully illustrated, One Fish, Two Fish, Crawfish, Bluefish is a one of a kind cookbook bringing together the issues of ocean sustainability, seafood species information, and delectable recipes by renowned chefs.

Whether fishing the waters of the Atlantic, surveying the selection at a seafood market, or standing in line at your local grocer's seafood counter chances are you aren't thinking about the well-being of the oceans, but, instead, how to cook your seafood. With more than 140 recipes from some of the most famous chefs in the United States, One Fish, Two Fish, Crawfish, Bluefish provides nutritious and delicious ways to prepare seafood caught or farmed in ways that protect the long term health of both the species and the oceans as a whole.

The tantalizing recipes in One Fish, Two Fish, Crawfish, Bluefish were supplied by eighty-eight professional and celebrity chefs from across the country, and are adapted to be home cook friendly while preserving the voice of the chef. The range is astounding: from oysters, mussels and clams; to octopus, squid, lobster, shrimp, prawns, and crayfish; and finally more species of fishes than the average cook knows exist. Among the recipes, you'll find a veritable gourmet feast:

Nobu's Sashimi Salad with Matsuhisa Dressing
Alice Waters' Dungeness Crab Salad with Meyer Lemon, Endive, and Watercress;
Mario Batali's Atlantic Mackerel in Scapece with Lemon Thyme and Sweet Peppers; Jacques Pepin's Sautied Soft-Shell Crabs on Asparagus;
Emeril Lagasse's Crawfish Etouffee

Carole Baldwin, a marine biologist at the Smithsonian Institution and star of the Imax(r) film Galapagos, and Julie Mounts, also of the Smithsonian, have compiled an ocean-friendly cookbook that helps the home cook solve the seafood dilemma of how to eat healthy diets including fish while not adding to the strain of our oceans. Rich in recipes, interesting facts about the seafood species, and information on "eating green," One Fish, Two Fish, Crawfish, Bluefish uses a positive, encouraging and enlightening tone to help the consumer make educated, environmentally friendly decisions about the seafood we buy. With coverage of seafood species ranging from the East, Gulf, and West coasts of the United States, this book will appeal to cooks across the country.

Full color throughout, One Fish, Two Fish, Crawfish, Bluefish is illustrated by artist Charlotte Knox, whose paintings provide a wonderful accompaniment to the recipes and information. The numerous full-page illustrations of the various seafood species covered in the book are beautifully and at times whimsically rendered.

One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook is the first cookbook to combine alternative seafood choices with recipes from top chefs. "There is more than one fish in the sea" is the perfect motto for this book.